Dehydrated Apple Chips (Oven or Dehydrator)
These easy, three ingredient apple chips are just as delicious as the store bought kind, but have no added sugar. As a bonus, you can totally customize the flavors to your preference!
Ingredients
- 1 tablespoon Citric Acid or sub 2 tablespoon lemon juice
- 3 C Water
- 4 Apples your favorite variety
- Seasoning of Choice e.g. cinnamon, cinnamon-cayenne, pumpkin pie spice, nutmeg, chai, chili lime (Tajin), sea salt, sea salt and rosemary...
Instructions
- Dissolve citric acid (or lemon juice) in water in a large bowl.1 tablespoon Citric Acid, 3 C Water
- Wash your apples thoroughly. Core apples if you prefer. Slice apples ⅛" thick, using either a mandoline (preferred method) or very sharp chef's knife. Be careful!4 Apples
- As you slice the apples, toss them in the water bath. The citric acid will prevent browning and brighten the flavor of the apples. They can soak for as little as 15 minutes or up to overnight in the refrigerator. Remove and pat dry with a tea towel.
- Arrange apple slices in single layers on different levels of the dehydrator. Sprinkle with your favorite spice mix, then turn the dehydrator on to 135F. Depending on how thick you cut your apples, dehydrating may take anywhere from 6-8 hours. They should be crisp when you're done.Seasoning of Choice
- Enjoy as a healthy treat anytime!
Notes
OVEN METHOD: No dehydrator? No problem. Use a sheet pan lined with parchment and bake in a 200 degree oven for about an hour, then flip and bake another hour.
Storage Instructions
- Room Temperature: Keep your apple chips in an airtight container at room temp for up to 1 week. They’re best enjoyed within the first few days when the crunch is at its peak.
- Add a Silica Packet: To keep them crisp longer, toss a food-safe silica gel packet into the container. It absorbs excess moisture that can make your chips turn chewy.
- Freezer: For longer storage, you can freeze apple chips in a sealed freezer bag for up to 3 months. Let them come back to room temp before snacking—no need to reheat.
- Avoid the Fridge: The refrigerator is too humid, which can cause the chips to soften and lose their crunch.
- Uniform slices = even crisping. Whether you’re using a mandoline or a sharp knife, aim for consistent thickness. Thicker slices will be chewier, while thinner ones crisp up faster.
- Don’t skip the soak. A quick dip in a citric acid or lemon water bath not only prevents browning, it also helps the apples dehydrate more evenly and keeps them naturally shelf-stable for longer.
- Dry thoroughly before dehydrating. Patting the slices dry with a clean towel speeds up the process. Excess water = longer drying times and a higher chance of sogginess.
- Keep an eye on them. Every dehydrator (and oven) runs a little differently, so start checking for doneness on the earlier side. The chips should feel dry and crisp, not sticky.
- Cool completely before storing. Apple chips continue to crisp as they cool. If you stash them while they’re still warm, trapped steam can soften them back up and make them taste stale.
- Season lightly. A little goes a long way with spices and sugar since the flavor concentrates as the apples dry. You can always sprinkle on more at the halfway mark if needed.
- For extra-crisp oven chips, crack the oven door slightly with a wooden spoon handle to let steam escape. Better airflow = crunchier results.
Nutrition
Calories: 106kcalCarbohydrates: 25gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 11mgPotassium: 195mgFiber: 4gSugar: 19gVitamin A: 98IUVitamin C: 8mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!